Tag Archives: salted

Prior to being a mom, I used to go to NYC with Crusaders Stacy and Elisa quite a bit. We have friends and family that live there, we love going to shows, and taking a day trip is so easy from our location. I ended up missing our annual spring overnight trip, which means that the last time I was there was when I was pregnant, a year and a half ago. Since I was craving a NYC girls’ trip and missing my friends, Stacy and I drove up for a day trip this fall.

Stacy did all the research and planned our very ambitious day…six cupcake stops, five of them in walking distance (5–15 minute walks). We arrived in the city and made our way to the East Village. Our first stop was Butter Lane Cupcakes.

Butter Lane Cupcakes:

The menu setup at Butter Lane Cupcakes was a little confusing at first. They offer three cake flavors (vanilla, chocolate, and banana) and then a long list of frostings to choose from. If they don’t have the combination you want already assembled, they will fix it up for you. When we first arrived there were people standing outside of the shop eating their cupcakes and it was crowded inside (always a good sign!), but it cleared out quickly with the quick service that staff provided. Stacy noticed a Foursquare offer on the first check-in for a buy 2, get 1 free, so we took advantage of it.

Banana with Cinnamon Honey frosting: Possibly one of my favorite cupcakes ever. I was really surprised because the frosting looked crunchy, but it wasn’t. After biting in I couldn’t believe how moist the cake was and it had the perfect balance of flavors.

Banana with Maple Pecan frosting: Stacy thought that the maple overpowered the banana cake (I didn’t think so), but she still loved the frosting. Same super moist cake that was on the dense side, because of the banana.

Chocolate with Chocolate Sea Salt frosting:Moist light chocolate cake with a rich, salty frosting and caramel drizzle. I would recommend this to anyone who loves the sweet and salty combination.

Prohibition Bakery:

Prohibition Bakery is a basement bakery with just enough room to order your cupcakes, and a small bench inside. Luckily it was a beautiful day and the ledge leading down into the shop ended up being a great spot for Stacy and I to try our cupcakes. Prohibition Bakery only offers mini cupcakes at $2 each or three for $5.

(Top cupcakes from left to right: Margarita and Beer and Pretzel. Bottom cupcakes from left to right: Shiny Apple, Mulled Wine, and Birthday Cake.)

Margarita: I was surprised by how strong the booze in such a tiny cupcake could be! But, it was definitely a cocktail in cupcake form. This cupcake stuck to wrapper a little more than I like for minis (since every bit of cake you can get is precious). But any margarita lover would appreciate this treat. The salt was perfect, like a salted rim.

Beer and Pretzel: This cupcake didn’t stick as much to the wrapper, but it had a weird taste. Maybe it was the beer that’s used? I usually like beer breads and cakes, but I wouldn’t recommend this cupcake.

Shiny Apple: Stacy said this cupcake tasted just like a Washington Apple shot (whiskey, Apple Pucker, and Hot Damn—instead of cranberry juice). She gave me a bite and I thought it was like spiked apple cider. It became our favorite here at Prohibition Bakery and was perfect for the autumn season.

Mulled Wine: This mini treat was sweeter than the others, but definitely had a mulled wine taste. It was really good, but not a favorite.

Birthday cake: Stacy said the vodka in this cupcake was strong and that it tasted exactly like what it was, a vanilla cupcake with vodka. The cake was moist, but a little crumbly.

Sugar Sweet Sunshine:After eating lunch at One More Thai (across the street from Prohibition Bakery and highly recommended), we met up with Guest Crusader Jen and her husband James and all headed to Sugar Sweet Sunshine. We were pleased to see that there was seating inside, although it was packed, because more friends, Joanna and Greg, joined us. It was nice to be able to find a few chairs to hang out for a little while. Sugar Sweet Sunshine offers more than just cupcakes, and is also known for their pudding trifles. We were all shocked to see that the regular size cupcakes were only $1.75 (especially our New Yorkers friends who are accustomed to higher prices).

(Cupcakes from left to right: Pistachio and Pumpkin.)

Pistachio: I got this cupcake out of curiosity, but was a little wary since I’ve never had a pistachio cupcake. I was pleasantly surprised by the fresh nutty flavor, and moist, light cake. Because of the uniqueness, this may have been one of my favorite cupcakes of the day (coming in behind the Banana Honey Cinnamon from Butter Lane).

Pumpkin: Stacy picked this cupcake and said the cake was also moist and light, especially for pumpkin, which tends to be heavier.

(Cupcakes from left to right: Strawberry cake with Peanut Butter Frosting and Banana.)

Strawberry with Peanut Butter frosting: James got this cupcake and really liked it. He was surprised and pleased that it tasted just like PB&J sandwich, even having a taste of sandwich bread.

Banana: Jen ordered this cupcake and thought it was good. She was expecting the cake to be moister for banana, but it had a good flavor and a tasty, light cream cheese frosting. Jen isn’t usually a fan of cream cheese frosting, so the fact that she liked this one speaks volumes.

Coconut (not photographed): Greg and Joanna shared this cupcake. Joanna isn’t much of a sweets person (I know, I don’t get it either!), but they both enjoyed how light and moist the cupcake was, and that it wasn’t overly sweet.

BabyCakes:

BabyCakes is a well know vegan bakery that uses spelt instead of wheat flour and doesn’t use refined sugars, but sweetens their cupcakes with agave nectar. They also make gluten-free vegan options, and all of their cupcakes are soy-free. The prices varied and were on the higher side. With the price and limited selection Stacy and I decided to share one. We were expecting it to be over $4, based on the price marked on the display, but it ended up being $3.75 (still the highest price of the day for a normal size cupcake). My guess is the specialty ingredients make BabyCakes cupcakes cost more, but it was our least favorite of the day and perhaps the worst cupcake we’ve ever had.

Vegan Lemon: Stacy recognized the texture of the cake was a lot like Sticky Fingers vegan bakery, which we tasted over the summer. The cupcakes at BabyCakes are served cold, which is always a downside. Our first bite did not make a good impression and we only took a second bite to try and pin point the flavors. Despite the lack of wheat flour, the cake tasted floury and also bitter, probably from the spelt. It was hardly sweet, almost like a sugar cookie that suffers from too much salt and flour and not enough sugar in the batter. The frosting, which can sometimes redeem a cupcake, just made it worse. It was sticky, like a runny fondant that solidified due to being chilled.

While we commend BabyCakes for their commitment to being all-natural and offering a healthier, non-processed option on the cupcake scene, it just doesn’t work for the normal cupcake lover.Little Cupcake Bakeshop:

Little Cupcake Bakeshop was the biggest venue we visited during our cupcake crawl, with the most seating. Just like most of the bakeries, they were very busy, perhaps the busiest one we visited since people linger at the tables. They have a large display for their cupcakes and other confections, areas to watch bakers apply frosting and prepare confections, and a full service coffee shop. Although they were packed, they are also very well staffed. The selection looked amazing, so it was hard to choose. Their cupcakes range from $3–$3.50 for normal size cupcakes, but that’s average in NYC.

(Cupcakes from left clockwise: Mott Street, Peanut Butter and Jelly, and Luscious Lemon.)

Peanut Butter and Jelly: Stacy finally got a PB&J cupcake, one of her new favorites, and thought this one was delicious. She really liked how the jelly was swirled in the cake.

Luscious Lemon: I choose this cupcake, which had a vanilla cake and was topped with lemon butter cream and a meringue swirl. While this cupcake was well made and tasty, I think the name is a little deceiving. I was expecting much more lemon flavor, but the flavor was subtle. But after the previous lemon cupcake from Babycakes, I still thought it was refreshing and just what I needed.

Mott Street: I took the Mott Street home with me, because after hearing the description, I had to have it. It was a vanilla bean cake soaked in Illy espresso and topped with mascarpone cream cheese frosting, then dusted in cocoa powder. The girl who described it compared it to tiramisu. I thought this cupcake was really great, with a light, fluffy, and moist cake.

Baked by Melissa: October Flavor of the Month

There was no way we could go to NYC without visiting Baked by Melissa, especially will all the locations they have now. Crusader Elisa even gave us her order before our trip, so we had to bring some back for her. We headed uptown, to Grand Central Station where there is a Baked by Melissa next door (a convenient location and also nearby to the restaurant our friend, Liz, works at and where we had dinner). The only new flavor we tried was the flavor of the month (read previous reviews here).

For October, Bake by Melissa offered a carrot cake with mini chocolate chips. Stacy’s thoughts were, “It was interesting because it tasted like carrot cake, but it had no visible carrots, or any of the other usual carrot cake fixings (like raisins or nuts). It was tasty, but the chocolate chips kind of overpowered it.”

We had a great day, filled with cupcakes and friends, so what more could we want? Stacy and I discovered a few new cupcake places that we now call favorites. It would be hard to choose just one place to visit. Super Sweet Sunshine had their amazing prices and above average cupcakes, Butter Lane had their unique menu approach that allowed for amazing flavor combinations, Prohibition has booze, and Little Cupcake Bake shop has treats that give the feeling of high-end cakes. So depending on where you are in the East Village or Lower East Side and what type of treat you are looking for, we recommend checking out any of these four great places. Then stop by Baked by Melissa for bite size cupcakes to-go. I can’t wait for our next trip to NYC, which will no doubt include cupcakes, but maybe next time we’ll also fit in a Broadway show!

I didn’t get to Starry Night Bakery & Coffeehouse as much this summer as I would have liked. With all the Cupcake Picnics and birthday parties, there were so many cupcakes and just at an arm’s reach. But, as soon as the air got crisp in preparation for autumn and Starry Night posted their fall flavors to Facebook (and a special Buy 1 Get 1), I was there! The timing was perfect because my mom was in town and we were going to have dinner with Crusader Stacy and my big sister to celebrate my mom getting a job offer that would allow her to relocate back to our area.

As usual, Starry Night’s autumn flavors did not disappoint. We bought an assortment of 4 different flavors, including Maple Pumpkin Spice, Salted Caramel Apple, S’mores, and Chocolate Peanut Butter Chip.

The Maple Pumpkin Spice is the same cupcake that I was addicted to last fall and it’s just as good this year.

The Salted Caramel Apple is another flavor that we had last year, but for some reason I feel like this year it’s better. The fresh baked apple in the cake makes this cupcake a real comfort food and the sweet and savory from the salted caramel is a perfect balance. It’s my new favorite.

Starry Night is jumping on the s’mores bandwagon with this cupcake, and they’ve done it well. I like the use of dipped chocolate ganache topped in crushed graham crackers, instead of frosting. There is also a marshmallow filling in the center of chocolate cake and then the whole ensemble is topped with some mini marshmallows.

Chocolate and Peanut Butter aren’t really autumn flavors, but Starry Night’s take on this classic was a new addition to their Quirky Cupcakes menu. Knowing how much my husband would like it, we included it in our package. This cupcake has Starry Night’s amazing chocolate ganache frosting with a vanilla cake packed with peanut butter chips. I was concerned with how much peanut butter flavor would come across, but you really did taste it in every bite. My husband and daughter both loved it, and I wish I’d gotten more than just one bite!

Starry Night is still working on autumn inspired cupcakes, with Amaretto chai spice cupcakes topped with chai buttercream added to their creations. They are also offering “Fall Harvest drinks” such as Pumpkin Spice, Maple, Chai, and Toasted Marshmallow. I can’t wait to get back in there to try more!

I don’t know if I’ve told you all this before, but I’m an avid coupon clipper. Crusader Stacy is responsible for getting me started after she subscribed to the weekend newspaper a couple of years ago. Now I’m a subscriber myself and enjoy sitting down on the weekends to browse through the circulars. It’s always an exciting clipping day when I come across baking coupons. I found myself on a trip to the grocery store with two, one for Betty Crocker FUN da-Middles and another for Duncan Hines Frosting Creations.

Since the Baltimore Cupcake Picnic was fast approaching, I decided I would put these two things together in mini cupcake form (please don’t think less of me for mixing brands).

Betty Crocker FUN da-Middles have a chocolate (or vanilla) center that you bake in the cupcake, which saves you time later having to fill them. It still amazes me how the chocolate center stays smooth and creamy. I may have overstuffed my mini cupcakes, but the frosting hid most of the bursts.

I decided to pair the vanilla-chocolate FUN da-Middles with Duncan Hines Caramel Frosting Creations. You can never go wrong with chocolate and caramel, right? I had to add confectioners’ sugar to the frosting because it was too runny to pipe.

I lined all my minis up to frost and add caramel and chocolate ganache drizzles.

I made my own chocolate ganache and used Smucker’s Caramel Sundae Syrup. I put each into a small bag and cut a tiny opening for more control over the drizzle.

Just to take the flavor to the next level, I sprinkled half of the cupcakes with course sea salt. The Crusaders all agreed that the salted cupcakes were our favorite of the two. The difference was mild, but it really rounded out the sweetness and gave it that little something extra to make the cupcakes special.

My overall thought on working with Betty Crocker FUN da-Middles is that they are pretty neat. My grocery store is no longer carrying the product line and it seems like a few other places I shop at occasionally don’t have them either. I guess it hasn’t been a popular item, but I’ve seen recipes I would like to try where I could modify the filling flavor, so I’ll have to be on the lookout for more. If you’ve tried FUN da-Middles before, let us know what you thought and if you changed up the mix.